Catalan rice
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Catalan rice
  Rice    Shellfish  
Last updated 6/12/2012 12:41:24 AM. Recipe ID 151. Report a problem with this recipe.
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      Title: Catalan rice
 Categories: Shellfish, Casseroles
      Yield: 6 servings
 
  2 1/2 c  Fish stock
    1/4 ts Saffron threads
    1/4 c  Dry white wine
      6 tb Lard
    1/2 lb Chorizo, cut into 1/4-inch s
           -ices
  1 1/2 lb Pork loin, in 1-inch dice
      1 lg Onion, thinly sliced
      2 lg Green bell peppers, julienne
           -
      2 lg Tomatoes, peeled, seeded, an
           - chopped
      3 lg Squid
      2 c  Long-grained rice
    3/4 c  Blanched almonds
    1/3 c  Pine nuts
      3    Garlic cloves, minced
      1 c  Artichoke hearts, drained  (
           -anned)
     18 sm Clams or mussels, scrubbed w
           -ll
    1/2 c  Peas
    1/4 c  Pimientos, julienned
      2 tb Fresh parsley, minced
 
  Clean squid and cut body sacs into rings.  Cut tentacles in half.
  
  In a small saucepan, bring stock to a bare simmer.  Crush saffron and
  combine it with wine in a small bowl.  In a flameproof casserole or
  paella pan, heat the lard over moderately high heat. Saute the
  chorizo and pork, turning them until they are browned.  Add the
  onion, bell peppers, tomatoes, and squid and cook the mixture over
  moderate heat, stirring, for 15 minutes. Stir in the rice and cook
  for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron
  mixture, and artichoke hearts. Ladle in enough stock to just cover
  the rice mixture. Bring to a boil and simmer it, covered, for 20
  minutes.
  
  Arrange the clams in the rice, add the peas, and simmer for 10-15
  minutes, or until the rice is just tender and the clams open. Discard
  any clams that do not open.  Garnish with pimientos and parsley.
  
  This is a 




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Recipe ID 151 (Apr 03, 2005)

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